Curried Cauliflower Tomato Soup

You know summer is in full swing when Heirloom tomatoes show up at the markets and grocery stores.  Big juicy heirloom tomatoes in a variety of colors are a summertime luxury.  In this cauliflower soup to give it a summertime flair I thought I would make it this time with heirloom tomatoes.

With cilantro as my choice of herbs, this soup is deliciously tomatoey with a creamy cauliflower base.  Since I was adding cilantro I got the idea to give the soup a mild curry flavor, because you know we Indians love our curry powder! I added onions and garlic for extra pizzaz and a squeeze of lemon juice to finish it off.  This is one awesome summertime soup for a quiet Sunday soup day.  Give it a try!


Curried Cauliflower Tomato Soup


  • 1 head of cauliflower florets finely cut
  • 2 heirloom tomatoes finely cut
  • 1 large onion sliced
  • 4 garlic cloves minced
  • 4 sprigs of cilantro plus extra for garnish
  • 2 tsp curry powder (any blend of your choice)
  • 2 bay leaves (optional)
  • Salt and pepper
  • 1 tbsp brown sugar
  • Juice of 1 lemon
  • Olive oil
  • Paprika for garnish


  • In a large pot warm 2 tbsp olive oil.  Fry the onions and garlic until onions are translucent.  Add the curry powder and bay leaves and stir into the onions.


  • Next add the cauliflower, tomatoes, salt and pepper and fresh cilantro and stir. Then add 4 cups water and bring to a low boil.  Cover the pot and cook the veggies until tender, about 15 – 20 minutes.  Turn the stove off.

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  • Transfer to a blender and puree in batches until smooth. Be careful as the mixture is hot and you don’t want to fill the blender too full!!


  • Transfer back to the pot and add brown sugar. Warm through until bubbling and then squeeze lemon juice and stir.


  • Serve garnished with fresh cilantro and and pinch of paprika powder.




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